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How To Make A Simple Butternut Squash Soup That You Will Love

This recipe looks involved, because I talk alot. It’s really super easy, and it makes the BEST butternut squash soup on the planet.

The adobo sauce gives it a little kick of smoke and spice, and it’s technically healthy, because of the veggies!

Just make it. Just once. You will be hooked!!

Ingredients

  • 5 Big Carrots
  • 3 Celery Stalks
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 Tablespoon (or so) of Olive Oil
  • Some Water — Enough To Cover The Cooked Veggies
  • 1 Roasted Butternut Squash, Cut In Chunks – OR –
  • 2 Bags Frozen Butternut Squash
  • 1 Tablespoon Adobo Sauce (It comes in a little can)
  • 1 Tablespoon Better Than Bouillon Vegetable Paste
  • Cracked Pepper To Taste
  • Salt To Taste

Directions To Make The Butternut Squash Soup

Chop up the Carrots, Celery, Onion, and Garlic. Don’t chop them up too small. You’re going to blend it up anyway. Just cut it in about 1 inch pieces — don’t worry about them being even. You just want them to get soft.

Throw them all in a Stock Pot (Or just a big ol’ pot), with the olive oil, and cook about 7 minutes. Stir it every so often, so it doesn’t burn.

Pour in enough hot water (just from the tap) to cover up the veggies. Drop in your butternut squash — either the chunks of fresh or the bags of frozen.

Stir the mixture together, and make sure it is still covered in water. Remember, you can always add water, but you can’t take water out.

Stir in the Adobo Sauce and the Vegetable Better Than Bouillon.

Let that mixture simmer about 30 minutes, to get all the veggies nice and mushy, and to make sure all those delicious flavors are coming together. Don’t forget to stir it often so it doesn’t burn.

You can always add water if you need to — just a bit at a time.

Carefully taste your broth — be careful, the soup will be screaming hot.

Add salt and pepper to make it taste good.

Now, you can either blend it up in batches in your blender — be careful! Again, the soup is HOT. – OR – You can use an immersion blender, and let it go until it is nice and creamy.

At this point, you are technically done. I like to garnish it — because I’m fancy like that — with a bit of sour cream and pepitas (which is an ostentatious word for pumpkin seeds).

Or, if you have a little parsley on hand, the green would be really pretty up against the orange soup. You do you.

See!! Best butternut squash soup you’ve ever had, huh?!?

Make it for your next get-together. It takes all of 40 minutes — INCLUDING cook time — and your guests will think you are a professional chef.

Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 5 Big Carrots
  • 3 Celery Stalks
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 Tablespoon (or so) of Olive Oil
  • Some Water -- Enough To Cover The Cooked Veggies
  • 1 Roasted Butternut Squash, Cut In Chunks - OR -
  • 2 Bags Frozen Butternut Squash
  • 1 Tablespoon Adobo Sauce (It comes in a little can)
  • 1 Tablespoon Better Than Bouillon Vegetable Paste
  • Cracked Pepper To Taste
  • Salt To Taste

Instructions

  1. Cut up the carrots, onion, celery, and garlic in big chunks.
  2. Saute in a big pot with some olive oil, for about 7 minutes. Stir frequently.
  3. Add butternut squash. Stir.
  4. Cover veggies with water.
  5. Add the adobo sauce, Better Than Bouillon, salt, and pepper to taste.
  6. Simmer for 30 minutes. Stir frequently.
  7. Blend with an immersion blender until creamy.
  8. Enjoy.

Notes

Garnish with sour cream, pepitas, parsley, cracked pepper, goat cheese, or whatever you want.

If you want to add a 1/4 cup of half and half right at the end, it will make the soup more creamy.

We DO have another version of a butternut squash soup, which is also yummy. You should give it a try, too!! Take full advantage of squash season!


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